instant pot scalloped potatoes
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5 from 2 votes

Instant Pot Scalloped Potatoes

Here is an easy Instant Pot scalloped potatoes recipe you can use as the perfect cheesy side dish for the holidays or year round with dinner. 
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Keyword: au gratin, cheese, instant pot, potatoes, pressure cooker, scalloped, side dish
Servings: 8
Calories: 242kcal
Author: The Typical Mom

Ingredients

  • 2 lbs potatoes peeled, sliced thin
  • 1 c half and half
  • 1/2 c chicken broth
  • 2 tbsp flour
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 c mozzarella cheese shredded
  • 1 c cheddar cheese shredded (add another 3/4 c if you want to top it with more cheese as seen in pic.)
  • 1/2 c parmesan cheese grated, shredded

Instructions

  • In a bowl mix half and half, broth, flour and spices, mix well.
  • In another bowl mix cheeses.
  • Spray inside of springform pan and make sure it is securely fastened in place or it will leak.  Slice potatoes and place 1/3 in the bottom of the pan, there will be 3 layers total.
  • Pour half of the liquid on the potatoes, sprinkle with 1/2 of cheese. Layer another layer of potatoes.
  • Sprinkle with cheese, lay remaining potatoes on top and pour remaining liquid on top.
  • Create a foil sling and put under pan. 
  • Pour 2 c of water into your Instant pot and put trivet at bottom.
  • Lower pan on to trivet and close lid and steam valve.
  • Set on pressure high for 25 minutes.
  • Do a quick release.
  • Sprinkle another 3/4 c of cheese on very top and put under broiler for about 4 minutes or until melted and lightly browned if you want to add even more cheese!!

Nutrition

Serving: 4oz | Calories: 242kcal | Carbohydrates: 17g | Protein: 12g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 661mg | Potassium: 570mg | Fiber: 2g | Vitamin A: 8.2% | Vitamin C: 17.2% | Calcium: 28.3% | Iron: 22.1%